Title: Dilled Potato Salad
Categories: Diabetic
Yield: 4 Servings

3 md Red potatoes; scrubbed,
-quartered, and unpeeled
1 Hard-cooked egg; finely
-chopped
1/4 ts Salt
Fresh ground pepper
1 ts Minced fresh dill or 1/2 tsp
-dried dill
1/4 c Reduced-fat sour cream

Here are some diabetic recipes I received from another site: You can go to
the Ural listed as the source and find out anything you need to know at
this site. I hope this helps some of you. I have just been diagnosed as a
diabetic and the recipes at this site have helped me make some of the
needed adjustments.

http://www.diabetes.org/ada/rcptoday.html

Boil potatoes for about 20 minutes, until tender yet firm. Drain potatoes
and cut into cubes when cool enough to handle. Peel if desired. Toss
potatoes with remaining ingredients. Chill for 1 hour.

4 servings/Serving size: 1/2 cup

2 Starch servings 2 Meat or Meat Substitute servings 0-1 Vegetable serving
1 Fruit serving 1 Fat serving

Copyright © 1998 American Diabetes Association

Posted to JEWISH-FOOD digest by BUBBEG@aol.com on Jun 19, 1998, converted
by MM_Buster v2.0l.